Lamb duo
In 1996, I eliminated red meat from of my diet. Since then, my father's dry rubbed pork ribs would call my name. A few years ago, I finally took a bite of the forbidden fruit and haven't repented since. Like Chik-fil-A and Michael Pollan, I'm still on the anti-cow campaign. But, I have recently rekindled my love affair with lamb .
In preparation of Irene, I marinated a butterflied leg of lamb in mixture of harissa, minced garlic, EVOO, rosemary, ground pepper, cinnamon, sea salt, and balsamic vinegar for two days. Then, I seared both sides and roasted the lamb in the oven with the remaining marinade. Once the meat was done, I reduced the jus to make a spicy yet savory sauce that would make a sous chef proud.
The finished product was: 1) roasted lamb with truffle garlic mashed potatoes, and broccoli and 2) roasted lamb sandwich w spinach and heirloom tomatoes
Enjoy!!
